Text 28327, 61 rader
Skriven 2015-06-19 04:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: bucks not bucking 859
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 DD> As the parent company was founded by Jeno Paulucci I'd guess that the 
 DD> Michelina is the name of a female relative (Mom, Granny, Aunt, etc.)
 DD> or  possibly adopted for its ethnic sound.

I presume this is the pizza roll Jeno.

 DD> third-largest producer of frozen entrées in the United States, the
 DD> company  has a daily production capacity of over two million meals.
 ML> Unaware of that. Does that mean that she caters close to
 ML> 1% of dinners in the US?

Well, I figure over 200 million dinners. Of course, some
misguided souls might eat frozen entries for lunch or snacks.

 DD> This recipe is a personal recipe added by Michelina and
 DD> has not been tested or endorsed by MyRecipes.
 ML> On the other hand, I'm not eager to know her personally.
 DD> Almost certainly not the Michelina of frozen food fame. Just some
 DD> toots proud  of her Sandra Lee-like chops.

Oh, of course not. But a propos to the discussion.

How to cook deer chops in a slow cooker without browning
categories: game, easy, main, crockpot
servings: 4

4 venison chops
1 cn cream of mushroom soup and
1 cn water
- (sub 2 c chicken stock)
1 c chopped onions (opt)
1 c chopped carrots (opt)
1 c chopped celery (opt)
salt and pepper to taste

Trim the visible fat off the venison chops and discard it.
Venison is a very lean meat, but you do not need the fat
to keep it moist as long as you add adequate sauce or
stock to the slow cooker.

Place the venison chops in the slow cooker and pour in
soup or stock.

Add onions, carrots and celery, if you are using them. The
vegetables add a subtle earthy flavor to the venison and
increase the nutritive value to the meal.

Season the venison with salt and pepper to taste.

Cover the slow cooker and cook the ingredients on low for
8 to 10 hr, or until the venison chops are tender.

Serve the venison chops with the vegetables. If you
covered the chops in mushroom soup, ladle some of the
soup mixture over the chops. Serve hot.

Natalie Smith, livestrong.com

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